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Test Bank for Nutrition: An Applied Approach, 5th edition by Janice Thompson
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Test Bank for Nutrition: An Applied Approach, 5th edition by Janice Thompson
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2024 NGN ATI RN NUTRITION ONLINE PRACTICE1. A nurse is providing dietary teaching to a client who is postoperative
following a gastric bypass procedure. Which of the following instructions
should the nurse include?
a. eat six small meals per day
b. begin each meal with a protein
c. finish each meal even if feeling full
d. plan to eat each meal over 15 min
ANS
b. begin each meal with a protein
For a client who is postoperative following a gastric bypass procedure, it is
essential to start meals with protein to ensure they get enough nutrients that are
crucial for healing and maintaining muscle mass. Additionally, protein helps with
satiety, which can aid in weight management.
Here are the reasons why the other options are less suitable:
• a. eat six small meals per day: Typically, clients are advised to eat small,
frequent meals, but the exact number and timing should be personalized
based on individual tolerance and dietary progress.
• c. finish each meal even if feeling full: It is important for postoperative
clients to listen to their bodies and stop eating when they feel full to prevent
overstretching the stomach pouch and avoid discomfort or complications
such as dumping syndrome.
• d. plan to eat each meal over 15 min: Eating slowly and chewing food
thoroughly is recommended, but 15 minutes might be too short. Clients are
usually advised to take more time (20-30 minutes or more) to eat meals
slowly to aid in digestion and prevent discomfort.
, 2. a community health nurse is planning to teach a class about weight
management for cardiovascular health. which of the following statements
should the nurse plan to include?
a limit your sodium intake to 1800 miligrams per day
b. reduce your daily intake of foods that contain protein.
c. taking a daily multivitamin will prevent cardiovascular disease
d. plan to lose weight gradually at 1/2 to 1 pound per week.
ANS
d. plan to lose weight gradually at 1/2 to 1 pound per week.
Gradual weight loss is recommended for sustainable and healthy weight
management, which is beneficial for cardiovascular health. Losing weight at a rate
of 1/2 to 1 pound per week is generally considered safe and can help in
maintaining muscle mass while reducing fat.
Here are the reasons why the other options are less suitable:
• a. limit your sodium intake to 1800 milligrams per day: While limiting
sodium intake is important for cardiovascular health, the recommended limit
is typically 2,300 milligrams per day for the general population, with an
ideal limit of 1,500 milligrams per day for those with hypertension or at risk
for cardiovascular disease.
• b. reduce your daily intake of foods that contain protein: Protein is an
essential nutrient, and reducing its intake is not typically recommended for
weight management or cardiovascular health. Instead, choosing lean proteins
and balanced nutrition is important.
• c. taking a daily multivitamin will prevent cardiovascular disease: There
is no conclusive evidence that taking a daily multivitamin alone will prevent
cardiovascular disease. A healthy diet, regular exercise, and other lifestyle
changes are more effective strategies for cardiovascular health.
3. A nurse is caring for a client who has diabetes mellitus and reports feeling
dizzy, weak and shaky. which of the following is the priority actin by the
nurse?
a. offer the client 180 mL (6oz) of orange juice.
b. document the client's intake from the most recent meal.
, c. teach the client manifestations of hypoglycemia
d. check the client's blood glucose level.
ANS
d. check the client's blood glucose level.
When a client with diabetes mellitus reports feeling dizzy, weak, and shaky, these
symptoms suggest hypoglycemia. The nurse's immediate priority is to confirm
whether the client's blood glucose level is indeed low. This will guide the
subsequent actions to correct the hypoglycemia if present.
Here are the reasons why the other options are less suitable as the initial priority
action:
• a. offer the client 180 mL (6 oz) of orange juice: While giving a source of
quick-acting carbohydrate like orange juice is an appropriate response to
hypoglycemia, it is important to first confirm hypoglycemia by checking the
blood glucose level to ensure that the treatment is necessary and appropriate.
• b. document the client's intake from the most recent meal:
Documentation is important but not an immediate priority when the client is
experiencing potential hypoglycemia.
• c. teach the client manifestations of hypoglycemia: Education is essential
but should be provided once the immediate hypoglycemia episode is
managed and the client is stable.
4. a nurse is providing education to a adolescent about making nutrient-dense
food choices. which of the following statements by the client indicates an
understanding of the teaching
a. pasta with white sauce is a better choice than pasta with red sauce
b. sweetened fruit yogurt is a healthy breakfast choice
c. canned pinto beans are a better choice than refried beans.
d. sausage is a healthy choice of proteins.
ANS
c. canned pinto beans are a better choice than refried beans.
, Canned pinto beans are a nutrient-dense choice as they are a good source of
protein, fiber, vitamins, and minerals, and typically have less added fat and sodium
compared to refried beans, which often contain added lard or oil.
Here are the reasons why the other options are less suitable:
• a. pasta with white sauce is a better choice than pasta with red sauce:
Generally, pasta with red sauce (such as marinara) is a healthier choice than
white sauce (such as Alfredo), as red sauce typically contains fewer calories
and fat, and often has more vegetables.
• b. sweetened fruit yogurt is a healthy breakfast choice: While yogurt can
be a healthy choice, sweetened fruit yogurts often contain a lot of added
sugars. Unsweetened or lightly sweetened yogurt with fresh fruit is a more
nutrient-dense option.
• d. sausage is a healthy choice of proteins: Sausage is typically high in
saturated fat and sodium, making it a less healthy protein choice compared
to lean meats, poultry, fish, beans, or legumes.
5. A nurse is providing teaching about lowering solid fat intake to an
adolescent client who usually consumes about 2,000 calories per day. which
of the following instructions should the nurse include?
a. choose ground beef that is at least 70% lean.
b. Restrict your daily meat intake to 5 ounces.
c. Select cheeses that contain no more than 6 grams of fat per serving.
d. Choose margarine that contains no more than 4 grams of saturated fat
per tablespoon.
ANS
b. Restrict your daily meat intake to 5 ounces.
This guidance helps limit the intake of solid fats since meat, especially fatty cuts,
can be a significant source of saturated fats. Keeping meat consumption to
recommended portion sizes encourages a balanced diet and can help reduce the
intake of solid fats.
Here are the reasons why the other options are less suitable:
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